Pumpkin Speculaas Cake Recipe

Name: Pumpkin Speculaas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 220 grams white flour; 1/2 teaspoon fine salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/2 teaspoons speculaaskruiden; Wet Ingredients; 58 grams butter (room temperature); 300 grams white sugar; 60 milliliters vegetable oil; 225 grams pumpkin puree; 2 eggs

Servings: persons

Dry Ingredients
220 grams white flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons speculaaskruiden
Wet Ingredients
58 grams butter (room temperature)
300 grams white sugar
60 milliliters vegetable oil
225 grams pumpkin puree
2 eggs

1
["Preheat oven to 180C. Butter and lightly dust pan (loaf o cake) with flour", "In one bowl mix all dry ingredients", "Mix butter, oil and sugar till fluffy (about 2 minutes).
2
Add the pumpkin puree, mix gently.
3
Add the eggs one at a time until smooth.
4
Add flour 1/3 at a time till incorporated. The batter will be very thick. Spread in pan but don't worry if its lumpy, it will smooth out.
5
Bake for 1 hour to 1 hour 15 minutes. When knife comes out clean cool on a wire rake."]

799

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Dry Ingredients, 220 grams white flour, 1/2 teaspoon fine salt, 1 teaspoon baking soda, and more.

Yes, Pumpkin Speculaas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Speculaas Cake

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